Pork Medallions In Mushroom Cream Sauce

1. 1

   Heat 2 tbsp of the oil in a pan and fry the pork in batches for about 5 mins. Set aside. Add the remaining oil to the hot fat and cook the mushrooms and onions, turning, for about 4 mins. Season with salt, pepper and paprika, then add the meat.

2. 2

   Stir in the stock and bring to a boil, then add the sour cream and cook, covered, over medium heat for about 8 mins. Season to taste. Sprinkle with parsley and serve with French bread, if you like.

* Per serving · 4 servings · Values may vary.

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